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Tangy Lemon Meringue Pie
Prep Time: 30 minutes
Cook Time: 60 minutes
Servings: 8
Equipment:
9-inch pie pan
mixing bowls
whisk
saucepan
electric mixer
rubber spatula
Cuisine Type: American
Tangy Lemon Meringue Pie is a classic dessert that beautifully balances the tartness of fresh lemon juice with the sweet, fluffy texture of meringue. This pie features a buttery, flaky crust that serves as the perfect base for the zesty lemon filling, which is both vibrant and invigorating.
Topped with a cloud of meringue that’s lightly toasted in the oven, this dessert is as attractive as it’s delicious, making it a favorite for gatherings and special occasions. The process of making Lemon Meringue Pie can seem intimidating, but with this recipe, you’ll be able to create a stunning pie that will impress your friends and family.
The combination of the tangy lemon filling and the sweet meringue topping creates a delightful contrast that leaves a lasting impression on anyone who tries it. Serve it chilled for the best flavor, and watch as it disappears from the dessert table!
Ingredients:
- 1 pre-made pie crust (or homemade)
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 cup water
- 3 large egg yolks, beaten
- 1/2 cup freshly squeezed lemon juice
- 2 tablespoons unsalted butter
- 1 teaspoon grated lemon zest
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar (for meringue)
Instructions:
- Preheat your oven to 350°F (175°C). If using a pre-made pie crust, place it in the oven to pre-bake for 10 minutes until slightly golden. If making a homemade crust, prepare it according to your recipe and then pre-bake.
- In a medium saucepan, whisk together 1 cup of sugar, cornstarch, and salt. Gradually stir in the water and cook over medium heat, stirring constantly until the mixture thickens and comes to a boil. Once boiling, continue to cook for another 2 minutes.
- Remove the saucepan from the heat. Slowly whisk a small amount of the hot mixture into the beaten egg yolks to temper them, then add the egg yolk mixture back into the saucepan. Stir in the lemon juice, butter, and lemon zest, mixing well until combined.
- Pour the lemon filling into the pre-baked pie crust, smoothing the top with a spatula. Set aside to cool while you prepare the meringue.
- In a clean mixing bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add the 1/2 cup of sugar, continuing to beat until stiff peaks form and the meringue is glossy.
- Spread the meringue over the lemon filling, making sure to seal the edges to prevent shrinkage. Use a spatula to create peaks and swirls on the surface for added texture.
- Bake the pie in the preheated oven for 10-12 minutes, or until the meringue is lightly golden. Allow it to cool at room temperature for a while before refrigerating for at least 2 hours before serving.
Extra Tips:
For the best flavor, use freshly squeezed lemon juice and finely grated lemon zest. Make sure that your mixing bowls and beaters are completely clean and free of grease for the meringue to achieve the best volume.
If you want a more pronounced lemon flavor, consider adding a bit more lemon juice to taste, but remember to balance it with sugar to avoid excessive tartness.
Enjoy your Tangy Lemon Meringue Pie as a invigorating treat!